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# Bisi Bele Bath Recipe with Homemade Masala
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 50 min |
| **Total time** | 1 hr |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 553 kcal |
| Carbohydrates | 57 g |
| Protein | 16 g |
| Fat | 32 g |
| Saturated fat | 10 g |
| Cholesterol | 26 mg |
| Sodium | 678 mg |
| Potassium | 472 mg |
| Fiber | 15 g |
| Sugar | 4 g |
| Vitamin A | 3088 IU |
| Vitamin C | 10 mg |
| Calcium | 262 mg |
| Iron | 7 mg |
## About
It is a traditional rice and lentil-based recipe known for its vibrant flavor, taste, and spice blend masala. In other words, **Bisi Bele Bath** is a spicy khichdi recipe with an additional purposed-based spice mix and a range of vegetables. It is particularly prepared for the morning breakfast but not limited to it and can be an ideal lunch box or tiffin box one-pot meal recipe. It is generally served as it is without any sides or condiments, yet serving it with yogurt raita or khara boondi makes it complete.
There are many types of **Bisi Bele Bath recipes across South India** and are made for different purposes. The authentic one is made with a combination of rice and lentils, but it can also be made with other hero ingredients. If the intention is to serve it during the fasting season, rice can be skipped and poha or rava can be used as an alternative. Rice-based recipes are typically forbidden during fasting, but poha can be a perfect alternative.
## Ingredients
### bisi bele bath masala powder:
* ¼ cup coriander seeds
* ¼ cup chana dal
* 2 tbsp urad dal
* 2 tbsp cumin
* ½ tsp methi
* 2 tbsp sesame
* 2 tbsp poppy seeds
* ½ tsp pepper
* 6 pods cardamom
* 2 inch cinnamon
* 5 cloves
* 1 tsp oil
* 20 dried red chilli
* few curry leaves
* ¼ cup dry coconut
* ½ tsp turmeric
* ¼ tsp hing
### for pressure cooking:
* ½ cup toor dal *(soaked 20 minutes)*
* ½ cup rice
* ¼ tsp turmeric
* 1 tsp oil
* 3 cup water
### for bisi bele bath:
* 2 tbsp oil
* 2 tbsp ghee
* 1 tsp mustard
* 2 dried red chilli
* pinch hing
* 2 tbsp peanuts
* few curry leaves
* ½ onion *(cubed)*
* 1 carrot *(chopped)*
* 1 potato *(cubed)*
* 2 tbsp peas
* 5 beans *(chopped)*
* ½ tomato *(chopped)*
* ½ tsp turmeric
* ½ cup tamarind extract
* 3 tbsp bisi bele bath masala
* 1 tsp chilli powder
* 1 tsp salt
* 5 cup water
### for tempering
* 2 tsp ghee
* 2 tbsp cashew
## Instructions
### how to make bisi bele bath masala powder:
1. firstly, in a heavy-bottomed pan take ¼ cup coriander seeds, ¼ cup chana dal, 2 tbsp urad dal, 2 tbsp cumin, ½ tsp methi, 2 tbsp sesame and 2 tbsp poppy seeds.
2. roast on low flame until the spices turn aromatic.
3. also add ½ tsp pepper, 6 pods cardamom, 2 inch cinnamon, 5 cloves.
4. roast on low flame without burning the spices.
5. transfer to the plate to cool completely.
6. in the pan heat 1 tsp oil and add 20 dried red chilli, few curry leaves and ¼ cup dry coconut.
7. roast on low flame until the chilli turns crisp.
8. transfer to the same plate and allow to cool completely.
9. once the roasted spices are cooled completely, transfer to the mixer jar.
10. add ½ tsp turmeric and ¼ tsp hing.
11. blend to a fine powder and homemade bisi bele bath masala powder is ready.
### how to make Karnataka style bisibele bath:
1. firstly, in a pressure cooker take ½ cup toor dal, ½ cup rice, ¼ tsp turmeric and 1 tsp oil.
2. add 3 cup of water and pressure cook for 5 whistles. keep aside.
3. in a large kadai heat 2 tbsp oil, 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli, pinch hing, 2 tbsp peanuts and few curry leaves.
4. add ½ onion and saute slightly.
5. now add 1 carrot, 1 potato, 2 tbsp peas, 5 beans, ½ tomato, ½ tsp turmeric and ½ tsp salt.
6. saute for 2 minutes, or until the vegetables soften slightly.
7. now add 3 cup water and boil for 10 minutes or until the vegetables are cooked well.
8. further, add ½ cup tamarind extract and boil well.
9. add 3 tbsp bisi bele bath masala, 1 tsp chilli powder and 1 tsp salt.
10. saute until the spices are well cooked.
11. add cooked rice-dal, 1 tsp salt, 2 cup water and mix well adjusting the consistency.
12. cover and simmer for 10 minutes, or until the flavours are absorbed well.
13. now pour the fried cashew and mix well. i have fried 2 tbsp cashew in 2 tsp ghee until the cashew turn crunchy.
14. finally, enjoy bisi bele bath recipe with boondi and raita.
## How to make bisibelabath with step-by-step photos
Firstly, in a heavy-bottomed pan take ¼ cup coriander seeds, ¼ cup chana dal, 2 tbsp urad dal, 2 tbsp cumin, ½ tsp methi, 2 tbsp sesame, and 2 tbsp poppy seeds.
Roast on low flame until the spices turn aromatic.
Also add ½ tsp pepper, 6 pods cardamom, 2-inch cinnamon, 5 cloves.
Roast on low flame without burning the spices.
Transfer to the plate to cool completely.
In the pan heat 1 tsp oil and add 20 dried red chilli, a few curry leaves, and ¼ cup dry coconut.
Roast on low flame until the chilli turns crisp.
Transfer to the same plate and allow to cool completely.
Once the roasted spices are cooled completely, transfer to the mixer jar.
Add ½ tsp turmeric and ¼ tsp hing.
Blend to a fine powder and **homemade bisi bele bath masala powder** is ready.
## How to make Karnataka-style bisibele bath
Firstly, in a pressure cooker take ½ cup toor dal, ½ cup rice, ¼ tsp turmeric, and 1 tsp oil.
Add 3 cups of water and pressure cook for 5 whistles. Keep aside.
In a large kadai heat 2 tbsp oil, 2 tbsp ghee, and splutter 1 tsp mustard, 2 dried red chilli, pinch hing, 2 tbsp peanuts and a few curry leaves.
Add ½ onion and saute slightly.
Now add 1 carrot, 1 potato, 2 tbsp peas, 5 beans, ½ tomato, ½ tsp turmeric, and ½ tsp salt.
Saute for 2 minutes, or until the vegetables soften slightly.
Now add 3 cups water and boil for 10 minutes or until the vegetables are cooked well.
Further, add ½ cup tamarind extract and boil well.
Add 3 tbsp bisi bele bath masala, 1 tsp chili powder, and 1 tsp salt.
Saute until the spices are well cooked.
Add cooked rice-dal, 1 tsp salt, 2 cups water, and mix well adjusting the consistency.
Cover and simmer for 10 minutes, or until the flavors are absorbed well.
Now pour the fried cashew and mix well. I have fried 2 tbsp cashews in 2 tsp ghee until the cashews turn crunchy.
Finally, enjoy **bisi bele bath recipe** with boondi and raita.
## Video
## Tips
The recipe is very simple and there are fewer chances of going wrong. Yet few basic tips and suggestions –
1. **Homemade Masala –** There are many commercially available bisi bele bath masala mixes, yet none can match homemade flavor and taste. Hence, I would recommend using homemade masala for authentic taste.
2. **Cook Rice & Lentils Together –** Like the Khichdi recipe, cook rice and lentils together in a 1:1 ratio. Both have to be thoroughly cooked so that they form like a paste and are easily digestible.
3. **Veggies Selection –** The vegetable selection, is open-ended and any easily available vegetable can be used. Yet keep it balanced and do not overpower the rice lentil and masala flavor.
4. **Consistency –** The consistency of the recipe is key for its taste and flavor. It has to be semi-thick in consistency neither thick nor thin. Once rested, you may have to add water again to bring it to the right consistency.
5. **Accompaniments –** Typically, it is served with spicy boondi pearls and thick yogurt raita. Serving with these makes it more flavored and tasty, but not mandatory and can be skipped.
## Notes
* Firstly, you can prepare the spice mix in large quantities and store it in an airtight container.
* Also, add vegetables of your choice to make the bath nutritious.
* Additionally, you can adjust the spice depending on your preference.
* Finally, **bisi bele bath recipe** thickens once cooled, so adjust the consistency before serving.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bisi-bele-bath-recipe-bisibelabath-rice/](https://hebbarskitchen.com/bisi-bele-bath-recipe-bisibelabath-rice/)
